Banana Walnut Oat Muffins
Soft, moist muffins loaded with sweet ripe bananas, crunchy walnuts, and hearty rolled oats. These come together in one bowl with just a whisk and a spatula — no mixer needed. Perfect for breakfast on the go or a cozy afternoon snack with coffee.
For 4 servings
- prep
Preheat the oven and prepare the muffin pan.
Preheat the oven to 375°F (190°C). Line a 12-cup muffin pan with 8 paper liners, spacing them out evenly.
- prep
Mash the bananas.
Peel the bananas and place them in a large mixing bowl. Mash with a fork until mostly smooth with a few small lumps remaining for texture.
- mix
Mix the wet ingredients.
1.Add the melted butter and brown sugar to the mashed bananas. Whisk until combined.2.Crack in the egg and add the yogurt. Whisk until the mixture is smooth and uniform. - mix
Combine the dry ingredients and fold into the wet mixture.
1.Sprinkle the flour, rolled oats, baking powder, baking soda, cinnamon powder, and salt over the wet mixture.2.Switch to a spatula and gently fold everything together until just combined. A few streaks of flour are okay — do not overmix.3.Add the chopped walnuts and fold in gently with 2 or 3 strokes.TIPOvermixing develops gluten and makes muffins tough. Stop folding the moment the flour disappears. - prep
Fill the muffin cups.
Use an ice cream scoop or two spoons to divide the batter evenly among the 8 lined muffin cups, filling each about three-quarters full.
- bake · ~22 min
Bake the muffins until golden and a toothpick comes out clean.
Place the pan in the preheated oven and bake for 20 to 22 minutes, until the tops are domed and golden brown. A toothpick inserted into the center should come out with a few moist crumbs but no wet batter.
TIPRotate the pan halfway through baking for even browning. - rest · ~5 min
Cool the muffins in the pan, then transfer to a wire rack.
1.Remove the pan from the oven and let the muffins cool in the pan for 5 minutes.2.Lift each muffin out by the liner and transfer to a wire rack to cool completely — or enjoy warm.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use bananas that are heavily spotted or even fully black for maximum sweetness and moistness.
- 2Toast the walnuts for 3-4 minutes in a dry pan before adding to deepen their nutty flavor.
- 3Fill only 8 muffin cups so the batter bakes into tall, domed tops instead of flat ones.
- 4Do not overmix the batter after adding flour — fold just until no dry streaks remain to keep muffins tender.
- 5Cool muffins in the pan for exactly 5 minutes, then transfer to a rack to prevent soggy bottoms.
- 6Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
Adapt it for your goals.
Vegan
Replace the egg with a flax egg (1 tbsp ground flax + 3 tbsp water) and use coconut oil or vegan butter plus plant-based yogurt for a fully plant-based muffin without sacrificing tenderness.
gluten freeGluten-free
Substitute the all-purpose flour with a gluten-free 1-to-1 baking blend and use certified gluten-free rolled oats for those with celiac sensitivity.
lower sugarLower-sugar
Reduce the brown sugar to 2 tablespoons and add ¼ teaspoon of vanilla extract; the ripe bananas will still provide enough sweetness.
chocolate chipChocolate chip
Fold in ⅓ cup dark chocolate chips along with the walnuts for a sweeter, more decadent muffin that kids love.
Why this is on our healthy list.
Rich in Potassium
Bananas provide a good source of potassium, an essential mineral that supports healthy blood pressure and muscle function.
Heart-Healthy Fats
Walnuts are packed with omega-3 fatty acids, which are known to promote cardiovascular health and reduce inflammation.
Good Source of Fiber
Rolled oats and bananas contribute both soluble and insoluble fiber, aiding digestion and helping you feel full longer.
Lower in Added Sugar
This recipe uses only ¼ cup of brown sugar for eight muffins, relying on the natural sweetness of ripe bananas instead of large amounts of refined sugar.
Frequently asked questions
Yes, quick oats will work, but the muffins will have a softer, less chewy texture. Use the same amount and reduce mixing slightly to avoid gummy results.
